I'm assuming the mushroom in question is agaricus biosporus in white button form. Interesting to hear the 3 star Michelin chef say there is a huge difference between paris mushrooms and industrial mushrooms of the same species due to the natural way it grows, because mushroom foragers often find this species in the wild and it's cousin agaricus campestris, but I never hear anyone mention it is particularly better than store bought mushrooms. The wild ones I've tried tasted fairly similar. For other cultivated mushrooms like lion's mane or oyster, foragers also don't claim huge taste benefits to the wild ones, and there is usually some fly larvae even if they look good.<p>Do the catacombs provide some extra benefit in substrate or environment for the taste? I'm now curious about trying these, and I also wonder how they would do in a blind test.